Braised Yellow Squash, Corn and Tomatoes

1/2 T. unsalted butter

1 med. size yellow onion, sliced

2 med size yellow squash, sliced 1″ thick (you can use zucchini, too)

3 med size ripe tomatoes, peeled, cored and chopped

1/2 c. fresh or frozen whole kernel corn

1/2 tsp. dried oregano, crumbled

1/8 tsp. black pepper

1 clove garlic, minced

1 T. fresh basil or parsley, minced

Spray a non-stick skillet with cooking spray, add butter and melt over medium heat. Add onion and cook uncovered until soft.

Add remaining ingredients, except squash, and summer cover for 10 minutes or until squash is tender. Add garlic and continue cooking for 2 minutes. Sprinkle with basil or parsley and serve.